Pumpkin Coffee Cake: 7 Reasons You’ll Fall in Love

octobre 15, 2025

By:

Julia marin

Oh my goodness, let me tell you about this pumpkin coffee cake! It’s the ultimate cozy treat that just screams fall! I remember the first time I baked this gem—it was a crisp autumn afternoon, and the scent of warm spices wafted through my kitchen, wrapping me in a hug of cinnamon and nutmeg. I couldn’t wait to share it with my family, and trust me, it didn’t last long! Each bite is a delightful blend of moist cake and the rich flavor of pumpkin that makes your taste buds dance.

pumpkin coffee cake - detail 1

This pumpkin coffee cake is perfect for those chilly mornings when you want something sweet with your coffee, or for gatherings when you need to impress your friends with minimal effort. It’s so easy to whip up, and the best part? You probably have most of the ingredients in your pantry right now! Just imagine serving a warm slice to your guests, the aroma filling the room, and watching their faces light up with delight. Seriously, it’s a slice of happiness!

So, whether you’re gearing up for a holiday brunch or just need a pick-me-up during your busy week, this cake is here for you. Let’s dive into the recipe and make some magic happen in your kitchen!

Ingredients for Pumpkin Coffee Cake

Gathering the right ingredients is key to making this pumpkin coffee cake shine! Here’s everything you’ll need:

2 cups all-purpose flour: This is the foundation of your cake, giving it structure and a lovely texture.
1 cup sugar: Sweetness is essential! This will balance the spices and pumpkin perfectly.
1 cup pumpkin puree: Make sure it’s pure pumpkin, not the spiced stuff in a can—this is what gives the cake its rich flavor.
1/2 cup vegetable oil: This keeps the cake moist and tender. Don’t skimp on this one!
1/2 cup milk: Whole milk works best, but whatever you have on hand will do. It adds creaminess to the batter.
3 large eggs: These bind everything together and help the cake rise beautifully.
1 teaspoon baking powder: This is your leavening agent, helping the cake to puff up just right.
1 teaspoon baking soda: This works with the acids in the pumpkin to create that lovely rise.
1 teaspoon cinnamon: Ah, the spice of fall! It gives this cake its warm, inviting flavor.
1/2 teaspoon nutmeg: A little goes a long way; it adds that cozy, seasonal touch.
1/2 teaspoon salt: Don’t forget this! It enhances all the flavors and balances the sweetness.
1/2 cup chopped walnuts: These add a delightful crunch! Feel free to leave them out if you prefer a nut-free cake.

With these ingredients in hand, you’re ready to create a deliciously moist and spiced pumpkin coffee cake that everyone will adore!

How to Prepare Pumpkin Coffee Cake

Alright, let’s get into the fun part—baking this pumpkin coffee cake! I’ll walk you through each step, so don’t worry; you’ll be a pro in no time!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is super important because you want your cake to bake evenly and come out perfectly fluffy.
In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Give it a good whisk until everything is well mixed. This way, your spices are evenly distributed throughout the cake!
Now, in another bowl, let’s mix the wet ingredients! Combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of milk, and 3 large eggs. Whisk them together until it’s all nice and smooth. The color of that pumpkin is just beautiful, isn’t it?
Next, take those lovely wet ingredients and gradually add them to the dry mixture. Stir gently until just combined. You don’t want to overmix here—just a few folds will do! It’s okay if there are a few lumps; this is a cozy cake, not a perfect one!
Now, fold in 1/2 cup of chopped walnuts if you’re using them. This adds a lovely crunch to your cake!
Pour the batter into a greased 9×13 inch baking pan. Make sure to spread it out evenly so it bakes uniformly. You’ll want it to rise nicely!
Pop that beauty into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Oh, the smell will be divine—trust me!
Once it’s baked, allow your pumpkin coffee cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it set and makes it easier to slice.

And there you have it! Follow these steps, and you’ll have a scrumptious pumpkin coffee cake ready to impress everyone! Just wait until you taste that warm, spiced goodness. Yum!

Why You’ll Love This Pumpkin Coffee Cake

This pumpkin coffee cake has so many wonderful qualities that make it a must-bake for any occasion! Here’s why I can’t get enough of it:

Quick to make: With just 15 minutes of prep time, you can whip this up in no time! Perfect for those surprise guests or a last-minute treat.
Flavor explosion: The combination of warm spices, moist pumpkin, and crunchy walnuts creates a flavor profile that’s simply irresistible.
Perfect for gatherings: This cake is a crowd-pleaser! Whether it’s a brunch, a holiday dinner, or just a cozy get-together, everyone will love it.
Versatile: Enjoy it with your morning coffee, as a dessert after dinner, or even as a snack during the day. It fits any occasion!
Comforting texture: It’s moist and tender, making each slice feel like a hug. Seriously, it’s pure comfort food!
Make-ahead friendly: This cake stores well, so you can bake it in advance and have it ready to impress whenever you need it.

Trust me, once you taste this pumpkin coffee cake, you’ll be singing its praises just like I do! It’s the kind of dessert that makes every bite feel like a celebration of fall. Enjoy!

Tips for Success with Pumpkin Coffee Cake

Before you dive into baking, let me share some of my favorite tips to ensure your pumpkin coffee cake turns out perfectly every time! These little nuggets of wisdom can make a world of difference, trust me!

Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. If you scoop directly from the bag, you might end up with too much flour, leading to a dense cake. We want light and fluffy!
Use room temperature ingredients: For the best texture, make sure your eggs and milk are at room temperature before mixing. This helps everything combine beautifully and creates that perfect crumb.
Don’t overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are totally okay! Overmixing can lead to a tough cake, and we’re after tender, moist goodness.
Check your oven temperature: Ovens can be sneaky! Use an oven thermometer to make sure it’s at the right temperature, as an inaccurate oven can affect baking times and results.
Keep an eye on baking time: Every oven is different, so check your cake a few minutes early. If a toothpick comes out clean, it’s time to take it out! You don’t want it to dry out.
Add a glaze or topping: For an extra special touch, consider drizzling a simple glaze made of powdered sugar and milk over the cooled cake, or sprinkle some extra walnuts or pumpkin seeds on top for crunch!
Let it cool: Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to cut without falling apart.

With these tips in your back pocket, you’ll be well on your way to baking a pumpkin coffee cake that will have everyone asking for seconds! Enjoy the process and savor every moment of that delightful aroma filling your kitchen!

Variations of Pumpkin Coffee Cake

If you’re anything like me, you love to experiment a little in the kitchen! This pumpkin coffee cake is a fantastic base, and there are so many fun ways to switch it up and make it your own. Here are some of my favorite variations that you can try:

Spiced Up: If you want to add some extra warmth, try incorporating a teaspoon of ginger or allspice into the batter. It gives a delightful kick that really highlights the fall flavors.
Chocolate Chip Delight: Who doesn’t love chocolate? Toss in a cup of semi-sweet chocolate chips for a decadent twist. The melty chocolate pairs beautifully with the pumpkin!
Maple Drizzle: After your cake has cooled, drizzle it with a simple maple glaze made from powdered sugar and maple syrup. It adds a lovely sweetness and depth of flavor!
Fruit Fusion: Add in some chopped apples or pears for a delightful fruity twist. Their natural sweetness complements the pumpkin and spices wonderfully.
Cream Cheese Swirl: For a rich, creamy surprise, swirl in a mixture of cream cheese, sugar, and vanilla before baking. It creates a luscious ribbon of flavor throughout the cake!
Nuts Galore: Experiment with different nuts! Try pecans or hazelnuts instead of walnuts for a totally different crunch and flavor profile.
Gluten-Free Option: If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Just make sure it contains xanthan gum for the best results!

These variations are just the beginning! Feel free to get creative and mix and match to find your perfect version of this pumpkin coffee cake. Happy baking! I can’t wait to hear about the delicious combinations you come up with!

Nutritional Information for Pumpkin Coffee Cake

Knowing the nutritional content of your pumpkin coffee cake can be helpful, especially if you’re like me and want to savor every bite while being mindful of what you’re eating. Here’s an estimated breakdown of the nutritional values per slice (based on 12 servings):

Calories: 220
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 12g
Protein: 3g

These values are estimates and can vary based on specific ingredient brands and measurements. But don’t worry too much about the numbers; just focus on enjoying the deliciousness of your cake! It’s all about balance, right? Treat yourself, and enjoy every slice of this delightful pumpkin coffee cake!

Storage and Reheating Instructions

Now that you’ve got this scrumptious pumpkin coffee cake ready to enjoy, let’s talk about how to store it so you can savor every last crumb! Proper storage is key to keeping that delightful texture and flavor intact.

First off, let your cake cool completely in the pan for about 10 minutes, then transfer it to a wire rack to cool down fully. Once it’s cooled, you can slice it up for easier storage. I recommend keeping it in an airtight container to maintain its moisture. Just layer the slices with parchment paper in between to prevent them from sticking together.

You can store your pumpkin coffee cake at room temperature for up to 3 days, but if you want to keep it fresh for longer, pop it in the fridge! It’ll last about a week in there. Just make sure it’s well-covered to prevent it from drying out or absorbing any odd odors.

If you’ve got leftovers that you can’t finish right away, don’t worry! This cake freezes beautifully. Simply wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for about 2 months. When you’re ready to indulge again, just thaw a slice in the fridge overnight, or pop it in the microwave for about 15-20 seconds for a warm treat. Oh, that aroma will fill your kitchen all over again!

Enjoying a slice of this pumpkin coffee cake warmed up with a mug of coffee or tea? What could be better? Just remember to store it right, and you’ll be able to relish that cozy flavor anytime you crave it!

FAQ Section

Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you want to use fresh pumpkin, just make sure to cook and puree it until smooth. It’ll add a wonderful freshness to your pumpkin coffee cake! Just be sure to drain any excess moisture to avoid making the batter too wet.

Can I make this cake ahead of time?
Yes, you can! This pumpkin coffee cake actually tastes even better after a day or two as the flavors meld together. Just bake it, let it cool completely, and store it in an airtight container at room temperature or in the fridge until you’re ready to serve.

How do I know when my cake is done baking?
Great question! You’ll want to check it around the 30-minute mark. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready! If it’s still wet, give it a few more minutes and check again.

Can I substitute the sugar for a healthier option?
Definitely! You can use coconut sugar, honey, or maple syrup as a substitute. Just keep in mind that this might slightly change the texture and flavor, so adjust accordingly. If you use a liquid sweetener, you may need to reduce the amount of milk or other liquids in the recipe.

What can I serve with pumpkin coffee cake?
This cake is delicious on its own, but you can elevate it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce. It pairs wonderfully with a hot cup of coffee or tea, making it a perfect afternoon treat!

Can I freeze the pumpkin coffee cake?
Yes, you can! Just wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container. It’ll keep for about 2 months. When you’re ready to enjoy, thaw it in the fridge overnight or warm it up in the microwave for a few seconds.

Is this recipe suitable for a gluten-free diet?
You bet! Just swap out the all-purpose flour for a gluten-free flour blend. Make sure it contains xanthan gum for the best results. Your pumpkin coffee cake will still be delicious and moist!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.